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Photo of Chicken boscaiola by WW

Chicken boscaiola

Total Time
3 hr 30 min
1 hr 10 min
2 hr 20 min


Dry pasta

260 g, pappardelle

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


3 clove(s), thinly sliced

Fresh thyme

1 tbs

Shortcut bacon

125 g, fat trimmed, thinly sliced

Swiss brown mushrooms

400 g, thinly sliced

Skinless chicken breast

300 g, thinly sliced

Light cream

cup(s), (cooking cream), (80ml)

Chicken stock cube

1 individual, reduced salt

Grated parmesan cheese

cup(s), (25g)

Fresh flat-leaf parsley

¼ cup(s), finely chopped


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain, reserving 1½ cups (375ml) cooking liquid.
  2. Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until softened. Add bacon and mushrooms and cook, stirring, for 5–7 minutes or until bacon is golden and mushrooms are tender.
  3. Add chicken, cream, stock cube (crumbled) and reserved cooking liquid and bring to the boil. Reduce heat and simmer, uncovered, for 5–7 minutes or until chicken is cooked and sauce has slightly thickened.
  4. Add pasta and cook, gently tossing, for 1–2 minutes or until pasta is coated in sauce. Serve topped with parmesan cheese and parsley.